Description
Vegan Strawberry Shortcake made with Artisana Organics Cashini topped with macerated strawberries and fresh mint. A classy spring dessert!
Ingredients
Shortcake
- 1 flax egg (1 TBSP ground flaxseed + 3 TBSP filtered water)
- 1/3 cup full fat coconut milk, plus more for brushing
- 1 TBSP unrefined coconut sugar + more for sprinkling
- 1/2 cup Artisana Organics Cashini
- 1 1/4 cups superfine almond flour
- 2/3 cup gluten-free oat flour
- ½ TBSP baking powder
- pinch of Himalayan sea salt
Strawberry topping
- 1 pint fresh strawberries, sliced (about 2 cups)
- 1 TBSP maple syrup
- 1 tsp lemon juice
Coconut Whipped Cream (homemade or store bought*)
- 1 13.5-oz. can coconut cream, chilled overnight
- 1 TBSP maple syrup
Instructions
- In a large mixing bowl, combine the ground flaxseed and filtered water. Allow it to sit for 5 minutes to gel. Next, add in the coconut milk, coconut sugar, and Cashini and mix with a spatula to combine. Add in the almond flour, oat flour, baking powder, and sea salt. Mix again with a spatula until the dough is well-combined. It should be thick and sticky. Transfer the dough to the refrigerator to chill for one hour.
- Preheat the oven to 350°F and line a baking sheet with parchment paper. When the hour is up, remove the dough from the refrigerator. Scoop two Tablespoons of dough and roll it into a ball with your hands. Place the ball on the parchment lined baking dish and flatten with your hands or the bottom of a glass to form a disc about 3” in diameter. Repeat this until all of the dough is used up, leaving space between each disc on the baking sheet. The dough should make 6-9 discs in total.
- Brush the top of each shortcake with coconut milk and sprinkle them with a little more coconut sugar. Bake them in the oven for 20-25 minutes, or until they’re golden brown on the edges and underneath.
- While the shortcakes bake, make the strawberry topping. Add the sliced strawberries to a small mixing bowl and drizzle the maple syrup and lemon juice over them. Stir with a spatula to coat the strawberries in the liquid and allow them to sit and marinade.
- To make the coconut whipped cream, drain the liquid part from the can. Transfer the solid cream to a mixing bowl or the bowl of a stand mixer fitted with the whisk attachment and whisk until smooth and fluffy, about 30 seconds or so. Add the maple syrup and whisk to combine.
- To serve, place the shortcakes on a plate and top them with coconut whipped cream and marinated strawberries. Enjoy immediately. Store leftover shortcakes in an airtight container at room temperature for 3 days. Store leftover strawberries and coconut whip in separate airtight containers in the refrigerator for 3-5 days. Recombine everything before serving.
Notes
Recipe adapted from From My Bowl
If you don’t want to make your own coconut whipped cream, you can purchase a store bought alternative for this recipe!
- Prep Time: 1 hr 30 mins
- Cook Time: 25 mins
- Category: Dessert, Snack
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free